In a saucepan, melt shortening and butter over low heat and remove pan from heat. In a large bowl, whisk together the sugar, spices, molasses, eggs and salt and add butter mixture in a slow stream, whisking continuously. In a cup, dissolve baking soda in warm water and whisk into batter. Sift flour over batter and whisk until combined well. Add boiling water in a slow stream, whisking, and pour batter into baking pan.

No more whisking!!

Bake gingerbread in middle of oven 45 minutes, or until a tester comes out clean. Cool gingerbread in a pan on a rack.
Cut gingerbread into squares or bars and serve warm or at room temperature with whipped cream.

Marinate the shrimp.
Place the shrimp in a medium bowl and sprinkle the cornstarch and salt. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes

Prepare the sauce.
Stir the soy sauce, ketchup, honey, and chili garlic sauce together in a small bowl.

Heat a Wok over high heat until hot.
Add the oil and swirl to coat the sides. Add the shrimp and stir-fry until fragrant, about 30 seconds. Add the sauce and cook, stirring until heated through, about 30 seconds.

Scoop onto a platter and serve.
Serves four as part of a multi-course meal.